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Extra-Virgin Italian Olive Oil

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Sicilian Almond Filled Cookies
 Fasciatelle
for the dough
 * 4 cups all purpose flour
 * 2/3 cups sugar
 * 1 teaspoon baking powder
 * 1 teaspoon salt
 * 16 tablespoons unsalted butter, cold diced
 * 4 eggs
for the almond filling
 * 12 oz (300 g) whole unblanched almonds
 * 1 cup honey
 * 1/2 teaspoon ground cinnamon
for finishing
 * honey
 * 2 oz (60 gr) toasted sliced almonds
preparing the dough
In the bowl of a food processor fitted with a metal blade, place flour, sugar, baking powder, and salt.
Add the butter and pulse until the mixture is fully incorporated, but still inconsistent.
Wrap the dough in plastic and put it in the refrigerator.
Add the eggs and continue to run the blade until the dough is fully combined and is shaped like a ball. Transfer the dough to a work board.
Preparing the filling
fasciatelle 02 fasciatelle 05 fasciatelle 06 fasciatelle 04
Place the filling in the middle of each strip of dough . . .
fasciatelle 07
Place the almonds in a food processor fitted with a metal blade. Run the blade until the almonds are finely ground. Add honey and run the blade until a smooth paste forms. Transfer to a bowl.
fasciatelle 08
Preheat oven to 350 F. Remove the dough from the refrigerator and place it on a work surface.  Cut it into four pieces.
Place each piece using a rolling pin on a floured surface to a square about 12 by 12 inches.
fasciatelle 09 fasciatelle 10
Cut the square in strips about 1 1/2 inch (4 cm) wide and 12 inches long.
fasciatelle 11
. . . .and then close it folding the dough on itself.
Cut the folded strips in 4-inch (10 cm) pieces.
fasciatelle 12 fasciatelle 13
Twist the cookies once.
fasciatelle 14
Transfer to cookie sheets covered with parchment paper. Bake for about 15 minutes or until golden.
fasciatelle 15 fasciatelle 01yy fasciatelle 01xy
Before serving, drizzle some honey on the cookies and spread with sliced almonds.
Fasciatelle is a delicious cookie from Sicily. Sicilian baking never ceases to surprise! I had never heard of Fasciatelle until I saw the recipe in a book by Nick Malgieri. And what can I say... my mother was Sicilian, and I should have known better. Because after figs, what is the other fruit most abundant and loved in Sicily? Almonds! Hence, after Cucciddati (fig filled cookies), here they are. We couldn’t miss delicious Fasciatelle mouth watering cookies with honey and an almond filling.

Desserts >> Fasciatelle

INGREDIENTS

PREPARATION